The buzz: Haoma hardly needs an introduction for the foodie crowd. This Phrom Phong staple, as well as ranking No.14 in Top Tables 2024, is one of only four Thailand restaurants to earn a Green Star for sustainability to pair with its Michelin star. Now, Haoma is switching things up with a new menu. 

 

The vibe: While Haoma is known for its sustainability, the first vibe you get from their cocktail waiting area is one of a laboratory, covered in deep blacks and chemical symbols on the wall for their gastronomic mixology to get you started. From there, diners move through their wooden garden where the food at Haoma is grown, their fish tanks, their herbs—this is where your food is born. The interior is yet another shock of aesthetics, with a dark fine dining vibe surrounded in greenery and bright white tables surrounded by Indian touches. 

 

 

The food: For those unfamiliar, Haoma takes sustainability very, very seriously; the items on your menu even have kilometers to show how far the ingredients have traveled. This is apparent both on the plate and in their decor. The new menu comes to us from Chef Deepanker “DK” Khosla originally from Allahabad, who has racked up awards the world over. 

 

The 10-course Signature Meat and Seafood Experience starts with a sampling of four different snacks—a smoked mackerel bati, dry-aged scallop croustade, raw mango panna, and a favorite of the group, the bombay sandwich, which really brings out everything in the Indian flavor profile. 

 

 

Next comes the signature tomato chaat—a dish that has been evolving at Haoma for some time with tomato jam mixing sharba ice and pickles. This is followed by tear drop peas with trout eggs. Now, normally, tear drop peas are beyond expensive, costing as much as nearly B30,000 per kilogram and imported from Spain, but one of the benefits of sustainability is finding solutions, and Haoma is supplying their own from a producer closer to home. 

 

Onto the sea urchin: this is sea urchin for people who think they don’t like sea urchin—which includes this particular diner. The normal overpowering flavor is tempered with this special Echinoderm from the deep sea rather than the shallower varieties and is tempered with a light but hearty espuma. 

 

 

Following a fresh caught fish in Kerala curry with a coconut flavor, the lobster is a great dish both for the protein and, let’s be honest, for your Instagram. And, no Indian tasting menu is complete—or seemingly so—without an homage to the butter chicken, in this case a clever take on the dish with Haoma’s own farmed chicken topped with a crunchy skin aero that gives the flavor without the oil in a Makhani curry. 

 

For the main, you have a choice between lamb and Wagyu, and while the wagyu is quite good, we recommend the lamb with its nihari jus. With both comes an interesting take on traditional naan, with condensed naan that’s porous and not overly heavy. 

 

 

You round out this new menu with an adorable honey rasmalai—a pistachio ice cream on a bed of cottage cheese and saffron, topped with a honeycomb. While all of the dishes thus far pay their respects to Indian cuisine, the final dessert, the “Textures of Chocolate” just goes for decadent: a cacao filling, cashew nougat, and edible gold. 

 

The drinks: Haoma has a huge wine list—and some cheeky sake—to pair with your dishes, but we’d be remiss not to mention the cocktails that come before you enter the dining area. A favorite was their spin on the negroni, a beetroot-based concoction put into a heavy marble glass chilled with liquid nitrogen. Haoma loves liquid nitrogen. 

 

 

Why we’d come back: It’s Haoma. This venue is on the bleeding edge of Bangkok’s culinary scene. The reason to keep going back isn’t because they do things their own way; it’s because they do things no one else can.